My kids have been on a such a smoothie kick and I love it! I know they are starting the day off right with a veggie, fruit and protein/fiber to sustain them. They love this one! Perfect for those with a sweet tooth 🙂
- 1 cup unsweetened almond milk
- 1 scoop chocolate protein (I use Garden of Life Vegan Protein)
- 1 tbsp cocoa nibs
- 1 tbsp unsweetened cocoa powder
- 1 packet SweetLeaf stevia
- 1 frozen banana
- 1 large handful organic spinach
359 Calories, 11g Fat, 11g Fiber, 16g Sugar, 28g Protein
I found this recipe on twogreenpeas.com and loved it! Perfect for hectic mornings. I made two in advance and it was so nice to have ready to go. I love that it is dairy-free yet contains enough protein and fiber to sustain you until your next meal.
- 1/3 cup rolled oats
- 1 tsp chia seeds
- 1 tbsp peanut butter
- 1/4 tsp cinnamon
- 1/8 tsp vanilla extract
- 1/2 medium banana, chopped into very small cubes
- 1/2 cup unsweetened almond milk
In the same order as listed above, combine ingredients in a small 16oz mason jar. Shake rigorously until combined. Make sure ingredients are well mixed together after shaking. Refrigerate overnight and you are ready to go!
290 Calories, 13g Fat, 8g Fiber, 10g Sugar, 9g Protein
I love pumpkin this time of year! Pumpkin is high in vitamin A and fiber and can be great to add to your diet this time of year if you don’t load it with sugar too! These are a great balance of tasting good and still being low in sugar. I found this on runningwithspoons.com and have made it several times!
- 1/2 cup almond butter
- 2 cups canned pumpkin
- 2 egg
- 1/2 cup honey
- 1 cup rolled oats, processed into flour
- 1/4 cup ground flaxseed
- 2 tsp ground cinnamon
- 1 tsp ground nutmeg
- 2 tsp vanilla extract
- 1 tsp baking soda
- ¼ cup mini chocolate chips (optional)
- Preheat oven to 375F and prepare a muffin pan by spraying 18 cavities with cooking spray. Set aside.
- Add all ingredients except for chocolate chips to a blender and blend on high until oats are broken down and batter is smooth and creamy. Stir in chocolate chips by hand.
- Pour batter into prepared muffin pan, filling each cavity until it is about ¾ full.
- Bake for 10-12 minutes, until the tops of your muffins are set and a toothpick inserted into the middle comes out clean. Allow muffins to cool in pan for ~10 minutes before removing. Store in an air-tight container for up to a week.
18 muffins;per muffin w/o chocolate chips: 114 calories, 5g fat, 2g fiber, 10g sugar, 3g protein With chocolate chips: 132 calories, 6g fat, 3g fiber, 11g sugar, 4g protein
I have so much zucchini growing right now I had to figure out how to use them up fast! I decided to try out some low-sugar, gluten- free muffin recipes and I found this one from the Run Fast Eat Slow cookbook. I modified a couple things and now it’s a family favorite. I love that the muffins have 2 cups of zucchini in them! And loaded with healthy fats and protein to keep you satisfied.
- 2 cups almond meal (I buy from Trader Joes)
- 1 cup gluten free rolled oats
- 1/2 cup chopped walnuts
- 1/2 cup raisins
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 3 eggs, beaten
- 2 cups grated zucchini (about 2 zucchini)
- 2 tablespoons grassfed unsalted butter, melted
- 1/4 cup avocado oil
- 1/2 cup maple syrup
- 1 teaspoon vanilla
- paper muffin cups
Preheat the oven to 350°F. Line muffin tin with paper muffin cups.
In a large bowl, combine the almond meal, oats, walnuts and raisins, cinnamon, nutmeg, baking soda, and salt.
In a separate bowl, mix together the eggs, zucchini, butter, oil, maple syrup and vanilla.
Add the wet ingredients to the dry ingredients, mixing until just combined. Fill muffin tins.
Bake 20 mins. Let cool completely and enjoy.
They taste delicious plain or topped with some almond butter.
18 muffins/per: 205 Calories, 14g Fat, 3g Fiber, 9g Sugar, 6g Protein